Fried lotus root slices
Lotus root contains starch, protein, asparagine, vitamin C and oxidase components, and has a high sugar content. Eating fresh lotus root can clear heat and relieve annoyance, quench thirst and stop vomiting; if fresh lotus root is squeezed to obtain juice, the effect is even greater. Cooked lotus root is sweet and warm in nature, can strengthen the spleen and appetite, enrich the blood and replenish the heart. Therefore, it is mainly used to nourish the five internal organs and has the effects of digestion, quenching thirst, and promoting saliva.
Recipe Recommendations
- lotus root section
- Jiang appropriate amount
- shallots appropriate amount
- salt appropriate amount
- water starch appropriate amount
- qingshui appropriate amount
- white vinegar a little
Steps for Fried lotus root slices
1
For lotus root section, appropriate amount of green onion and ginger.
2
Peel the lotus root, wash it and slice it.
3
Soak lotus root slices in clear water with white vinegar.
4
Drain the lotus root slices before frying.
5
Heat the wok over high heat, add oil and add shredded ginger to the pan.
6
Add lotus root slices and stir fry quickly, sprinkle with water while frying. When frying until 80% cooked, add appropriate amount of salt to taste, add water and starch to stir the thin rice.
7
Sprinkle with chopped green onions and serve on a plate.Fried lotus root slices Make Tips
1. Soak lotus root slices in water added with white vinegar to prevent them from turning black. 2. When frying, sprinkle water while making the lotus roots smoother and tender and will not change color. This dish has a white and oily color, a smooth, tender and crisp texture, a salty, fresh and slightly sweet taste, and is quite durable for the aftertaste.